No Bake Blueberry Cheesecake (Print Version)
A creamy no-bake cheesecake topped with homemade blueberry sauce. Quick to make with graham cracker crust and fresh berries. Perfect summer dessert.
# Ingredients:
01 -
2 cups graham crumbs.
02 -
1/2 cup butter, melted.
03 -
2 tablespoons sugar (for crust).
04 -
24 oz cream cheese, softened (3 packages).
05 -
4 cups cool whip.
06 -
1 1/4 cups icing sugar.
07 -
1 teaspoon vanilla extract.
08 -
1 teaspoon lemon juice (for filling).
09 -
3 cups blueberries.
10 -
1/2 cup sugar (for topping).
11 -
1 1/2 tablespoons cornstarch.
12 -
1 tablespoon lemon juice (for topping).
13 -
1/2 cup water.
# Steps:
01 -
Combine blueberries, sugar, cornstarch, lemon juice, and water in saucepan. Simmer 5-10 minutes until thick and syrupy. Cool and refrigerate.
02 -
Line bottom of 9-inch springform pan with parchment paper.
03 -
Mix graham crumbs, melted butter and sugar. Press evenly into pan bottom. Chill.
04 -
Beat softened cream cheese until fluffy. Mix in cool whip, sugar, vanilla and lemon juice until smooth.
05 -
Spread filling over crust. Top with cooled blueberry sauce.
06 -
Refrigerate 3-4 hours before serving.
# Notes and Tips:
01 -
Add more water to topping if runnier sauce desired.
02 -
Use full-fat cream cheese for best results.
03 -
Can be made ahead and chilled overnight.